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A delightful blueberry power smoothie bowl to start the day!
Blueberries are now in season and there is nothing more tasty than starting the day with a blueberry power smoothie bowl. We got this inspiration as a suggestion from our Alexa Skills. Sometimes I ask Alexa about dishes and she finds recipes that I can use as inspiration to create my own.
Watch the video on how to make this yummy blueberry power smoothie bowl. You will love it!
This power smoothie bowl is full of goodness. It has Florida blueberries from a local farm near our home. I froze them overnight and added almond butter, cashew milk and a dash of honey. Then topped it with more berries, mango, amaranth from Mexico, bee pollen granules and edible flowers.
This is a perfect bowl to enjoy with mom this mother’s day of for breakfast in bed to celebrate a special occasion. This smoothie bowl is ready in no time and have ver few calories so it is a smart option for those looking into more sensible options to have for breakfast or as a snack.
This blueberry power smoothie bowl could be served as a dessert too. Those are fulfilling and tasty. And you can personalize depending your guests’ tastebuds. Edible flowers are such a nice garnish. Who doesn’t love an edible bouquet of flowers to add aroma and color to any meal.
We use edible flowers in so many applications. For beverages, desserts and even salads. As since spring is in full swing adding flowers to the meals makes them so special and festive. Blueberries are a very nice fresh ingredient. They have antioxidants and help alleviate inflammation equally as celery, broccoli, pineapple, salmon and chia seeds do.
Amaranth also has wonderful properties and it is gluten free. It is not a grain it is a seed and its origin dates from the pre-Columbian times.
Blueberry Power Smoothie Bowl
- 2 cups frozen blueberries
- 1/2 cup cashew milk
- 1 tablespoon almond butter
- 1 teaspoon honey
- 2 teaspoons amaranth
- 1 teaspoon bee pollen granules
- 8 edible flowers 6 lemon marigolds and 2 violas
- In the blender add the cashew milk, the almond butter, and the honey. Blend until getting a smoothie texture.
- Serve on bowls and garnish with more blueberries, mango, amaranth seeds, bee pollen.
- Finish the bowl with lemon marigold flowers and violas for a spring colorful presentation.
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